Crab Wontons With Szechuan Blackberry Sauce

"!!!! The Oregon Blackberry Council published this little gem of an hors d'oeuvre recently. Holy cow! We're all going to have to RUN out and buy some more blackberries TODAY! Worth the trip."
photo by Pellerin photo by Pellerin
photo by Pellerin
Ready In:
36 wontons




  • To make the sauce, puree blackberries and mix with remaining sauce ingredients in a medium saucepan; bring to a boil or medium-high heat. Cook until thickened. Sauce may be made a day ahead.
  • To make the filling, wash the spinach. With water still clinging to leaves, place in a large pan over medium-high heat. Cook until spinach just begins to wilt and most of the water has evaporated. Empty onto a cutting board and chop fine. Set aside.
  • Melt butter in a saute pan over medium heat. Add onion and saute until translucent, about 5 minutes. Reduce heat to low; add cream cheese. When cheese begins to soften, add lemon juice and mix. Remove from heat and stir in crab, bread crumbs and spinach.
  • To assemble, place 1 to 2 teaspoons filling on each wonton wrapper and seal according to package directions.
  • Heat about 1/4 inch of peanut or vegetable oil in a wok or sauté pan until hot but not smoking. Place a single layer of wontons in the hot oil and fry 2 to 3 minutes until golden brown. Drain on paper bags or towels.
  • Serve immediately, drizzled with sauce.

Questions & Replies

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  1. adopt a greyhound
    Excellent wontons! I made as written and it was very easy and quick to do. The flavor of the sauce is wonderful. I made 10 and we ate those. I have enough left over to do about 8 more. Loved that you don't deep fry the wontons but they crisp up nicely. Will buy more blackberries and puree them to make these all year around. Do try this great recipe.
  2. Scoutie
    WOW! Wish I could give this more than 5 stars! I used the dry sherry in the sauce. I also pretty much use Panko crumbs anytime a recipe calls for breadcrumbs. This was a real treat, thanks for posting, Pellerin.


An event planner by profession, and a life-long foodie wanna-be who loves to make people happy by feeding them things that make their eyes light up. I'm an empty-nester who enjoys nothing more than cooking for family and friends. When those are not available, my dogs make EXCELLENT and enthusiastic Guinea pigs for testing new recipes. Not surprisingly, I've found that the German Shorthaired Pointers have much more discriminating palates than do the Goldens, who would eat anything -and I mean ANYTHING- that wasn't nailed down (and some things that were). They are all convinced that I'm a gourmet chef, however they're a pretty easy audience. FAVORITE QUOTE: "My theory is that all of Scottish cuisine is based on a dare." -- Mike Myers
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